food
Tastebud Tinglers
Hello from the accidental Chatelaine! I love to cook at any opportunity and delighted to be able to share that love with you By Beli n
da Prin ce
Chateau Kitchen www.chateaumareuil.com
ONCE YOU DISCOVER THE TYPE OF PEPPER YOU LIKE AND HOW HOT YOU LIKE IT, YOU CAN ADJUST ALL OF THESE DELICIOUS RECIPES TO SUIT YOUR TASTE
Pineapple Chilli Chutney
Fresh Tomato Relish Fresh and delicious - great with curry!
Great with curry but also especially delicious with ham or bacon.
1/2tsp ground ginger 100ml water (on the side)
Makes about 1 ltr
Method
Ingredients
1. Place all of the ingredients into a large pan (except the water), bring to the boil, stirring to combine and prevent sticking.
1kg fresh pineapple, chopped 300g onions, finely chopped 3 chillies of your choice, finely chopped 120ml white wine vinegar 250g sugar 1tsp salt 2 garlic cloves, crushed with salt 1tsp cumin seeds 2tsp curry powder 1/2tsp turmeric
14 etcetera
2. Let the chutney bubble away for about 30-40 minutes, stirring from time to time - you may need to add a little water. 3. Pot in sterilised jars. Leave for at least 1 week before eating to allow the flavours to develop
Ingredients 250g tomatoes 100g onions 4 tbsp coriander or parsley, finely chopped 1 tsp salt 2 tblp lemon juice 1 finely chopped fresh chilli (or ½ tsp chilli powder or flakes) ½ tsp ground cumin Method 1. Chop the tomatoes and onions into small dice, put into a non metallic serving dish, add all the other ingredients and gently combine.
